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Sunday, June 5, 2016

Chicken Mushroom Recipes Roundup

Baked Chicken Wontons

Chicken mushrooms (Laetiporus sulphureus and Laetiporus cincinnatus) are among our favorite wild fungi to eat for a few reasons. They can often be found in large quantities, their texture and taste is fantastic, and they can be found in three seasons: spring, summer, and autumn. We only collect chickens from hardwoods to avoid potential stomach upset with chickens from conifers. We prefer our chickens at a stage that they are not just formless blobs or fingers, but smaller shelves that are still very and tender and wet when cut. Old chickens are the worst disappointment, like tasteless sawdust. I know some folks are desperate to eat wild mushrooms and will collect fungi way past their prime to try to eat, but if you spend enough time in the woods hunting, you will eventually find better specimens.

Breaded and Fried Onion Rings and Chicken Mushroom Nuggets

Over the years, we have cooked many chicken mushrooms in many ways; in traditional substitute-for-actual-chicken recipes to creating some of our own originals. The texture of a well-cooked chicken mushroom does mimic actual chicken, and a flavorful broth can be made from the chicken mushrooms as well. Do try some chicken Parmesan, breaded and fried chicken nuggets, chicken picatta, and buffalo-style chicken tenders, as the substitution of mushroom-for-meat is very successful. Then think about trying something beyond the easily recognized favorites.